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Louisiana Shrimp Creole II

Louisiana Shrimp Creole II

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Katrina Berry

Katrina Berry

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kali Somerville
148

Kali Somerville

2/13/2004

This was a great "base" recipes for shrimp creole. As one user stated, the sauce just tasted like tomatoes. I used a 28oz can of crushed tomatoes and tomatoe paste for the sauce. I also had to add aaaaaalot of seasoning to the sauce to give it some flavor. I added paprika, extra worsteshire, red pepper flakes, seasoning salt and a healthy amount of old bay. I added these ingredients a little at a time unti the creole was very flavorful and spicy. Also, after peeling the shrimp I added a little salt and pepper and let them marinate in the fridge with hot sauce for about 20 minutes. Overall, this recipe was great, however if you like your food flavorful you'll need to add a lot of seasonings.

THEDAD
145

THEDAD

12/21/2006

this is a good, easy recipe and it contains what we old cajuns call the "holy trinity", celery, bell peppers and onions. if you can, only buy shrimp exactly the way they came out of the sea, put the shells and heads in 2 cups of water and boil down until you get about 1/8 of a cup and add it to the mixture, it will add much more shrimp flavor, also, folks outside of the area continue to believe that everything we eat is "hot", when we say "spicy" we mean that our food uses many types of spices, not just chili powder or hot sauce

IRENER
68

IRENER

1/25/2004

The 2T of cornstarch is too much. Both my husband and I thought the sauce was too thick. I'll try it again with less cornstarch next time.

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